Pumpkin Cake Recipe

Pumpkin Cake


* (Food Processor is not required for this recipe)



1 box yellow cake mix (house brand or generic is best – DO NOT USE PUDDING IN MIX TYPE)

29 oz. can of solid-packed pumpkin (NOT pie filling)

4 eggs ¾ C butter or margarine

5 oz can evaporated milk

½ C brown sugar (packed)

½ C granulated sugar 2-tsp. cinnamon


PREP: Grease bottom and sides of 11″ spring-form or 13″ x 9″ cake pan.

TOPPING: In work bowl of food processor, combine 1 C yellow cake mix, ½ C granulated sugar, ¼ C softened butter. Use pulse mixing until mixture is crumbly then set aside. CAKE BASE: In work bowl of food processor, combine balance of cake mix, 1 egg and ½ C melted butter. Mix well. Spread mixture on bottom of spring-form or 13”x9” cake pan.


FILLING: In work bowl of food processor, combine pumpkin, 3 eggs, evaporated milk, brown sugar and cinnamon. Mix well so that egg is well-folded into mixture. Pour over cake mix in pan and top with reserved cake/sugar/butter mixture. BAKING: Bake at 350° F for 45-60 minutes. Allow to cool for about 30 minutes before serving with whipped topping.

Leave a Reply

Your email address will not be published. Required fields are marked *